How to make it

  • Slice Jalapenos to be 1/4 inch to 3/8 inch thick. Discard stem end. If the Jalapenos your using are very hot, make sure to wear gloves!!! Once the capsaicin in the pepper starts burning your bare hands, you cant make it stop until it wears off, and what ever you do DO NOT TOUCH YOUR FACE, YOUR WIFE or YOUR KIDS until you are done with this process!!!!
  • Slice garlic cloves in half.
  • Add vinegar, water, honey (or sugar) and pickling salt in a small saucepan. Bring to a boil over high heat, remove from heat and let stand for 10 minutes.
  • Add 2 halves of garlic to the bottom of each sterilized canning jar. Then add a sprig of dill. fill jar with sliced Jalapenos. When the jar is 3/4 full, add 2 more halves of garlic and another sprig of dill. Add a few more sliced jalapenos.
  • Pour the brine on top of the Jalapenos up to the lip (not the very top) of the canning jar and then remove any air bubbles. Add a sterilized lid and band.
  • Process for 10 minutes.
  • Let cool until lid "pops" down.
  • The Jalapenos are really good on just about everything, and the pickled garlic is a really good garnish on pizza.
  • Note: The brine recipe is good for about two half pint (jelly) jars.

Reviews & Comments 1

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  • NPMarie 3 years ago
    We love pickled Jalapeno's...thanks for sharing:)
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    " It was excellent "
    MikeyfromAR ate it and said...
    good stuff and simple!( I add a little more brown sugar)
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